Chicken Caldereta is simmered to perfect tenderness in a spicy tomato sauce with potatoes, bell peppers, and green olives. It's simple to make and budget-friendly yet hearty and tasty. Perfect for family dinners and special occasions!
Caldereta is a Filipino tomato-based stew traditionally served for fiestas, holidays, and special occasions. Beef caldereta and kalderetang kambing are the most common versions, but other types of meat, such as chicken, pork, or fish, are also used. They're just as hearty and tasty but are quicker to cook and more budget-friendly, making them a great family dinner option.
Although this kalderetang manok recipe is mostly similar in preparation and ingredients to its beef counterpart, I gave it a flavor boost by first marinating the cut-up chicken in a mixture of pineapple juice and soy sauce. The added sweetness from the fruit juice balances the rich, savory notes of the tomato gravy and takes the dish up a notch. The tender chicken, veggies, and sauce combination is pure heaven over steamed rice!
Ingredient notes
- Chicken- whole chicken cut into serving parts.
- Pineapple juice- adds a touch of tangy and sweet flavor
- Soy sauce- for salty and umami taste
- Salt and pepper- seasonings
- Oil- for sauteing
- Potatoes and carrots- deliciously extend the dish
- Bell peppers- preferably red and green for color
- Garlic and onions- aromatics enhance flavor
- Chili peppers- use siling labuyo for a touch of heat stemmed and chopped
- Tomato sauce- for braising
- Water- or use chicken broth for extra depth
- Olives- use green or black. They add a briny, meaty, and aromatic taste to the dish.
- Liver spread- helps thicken the sauce and brings a savory flavor
- Cheese- use quick melt variety such as Eden brand for creaminess
Chicken caldereta cooking process
- Marinate chicken in pineapple juice, soy sauce, salt, and pepper. Drain very well, reserving liquid.
- Brown potatoes and carrots in a pan. Remove and keep warm. Saute bell peppers until tender-crisp. Remove from pan and keep warm. Brown chicken on all sides, remove from the pan, and keep warm.
- Add onions and garlic and cook until softened. Add tomato sauce, water, and reserved marinade. Add chili peppers.
- Add chicken and olives. Cover and simmer until chicken is tender and cooked through.
- Add potatoes and carrots and cook until tender. Add liver spread and cheese. Stir until well distributed. Season with salt and pepper.
- Add bell peppers and cook until sauce is thickened.
Helpful tips
- Do not marinate the chicken for too long as the acids in the pineapple juice can break down the protein fibers and make the meat mushy.
- Pan-fry the potatoes and carrots until lightly browned to keep them from falling apart when finished off in the stew. Remove from pan and drain on paper towels.
- If you want less heat, scrape off the seeds and veins of the chili peppers before chopping.
Frequently Asked Questions
What is the difference between kaldereta and afritada?
Although both dishes are tomato-based and share common ingredients such as potatoes, carrots, and bell peppers, kaldereta has a distinct flavor from soy sauce and citrus juice marinade and the addition of liver spread or cheese.
What is caldereta in English?
The word caldereta refers to a Filipino meat stew. It's derived from the Spanish word caldera, which means cauldron.
How do you thicken caldereta?
Adding liver spread helps thicken the caldereta and make it creamier. If omitting the liver spread, simmer longer to reduce and thicken the sauce. You can also stir a dollop of tomato paste or whisk in cornstarch slurry to the sauce for a thicker consistency.
Serving suggestions and storage instructions
- Serve chicken caldereta as a main dish with steamed rice or an appetizer with an ice-cold beer. It's also great for parties and special gatherings and is a sure crowd favorite!
- Leftovers can be refrigerated for up to three days or frozen for up to two months. Store in resealable bags or airtight containers.
- To reheat, place in a saucepan and heat over medium heat to an internal temperature of 165 F.
More chicken recipes
Ingredients
- 1 (3 to 4 pounds) whole chicken, cut into serving parts
- ½ cup pineapple juice
- ¼ cup soy sauce
- salt and pepper to taste
- ¼ cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut diagonally in a bias into ½-inch thick
- 1 small green bell pepper, cored, seeded and cut into 2-inch cubes
- 1 small red bell pepper, cored, seeded and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 3 Thai chili peppers, stemmed and chopped
- 2 cups tomato sauce
- 1 ½ cups water
- ¼ cup green olives
- ½ cup liver spread
- ½ cup Eden cheese or any quick melt cheese
Instructions
- In a large bowl, combine chicken, pineapple juice, soy sauce, and salt and pepper to taste. Marinate chicken for about 30 minutes. Drain very well, reserving liquid.
- In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
- Add carrots and cook until lightly browned. Remove from pan and drain on paper towels.
- Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
- In the pan, add chicken and cook until lightly browned. Remove from pan and drain on paper towels. Discard excess oil from pan, leaving about 2 tablespoons.
- Add onions and garlic and cook until softened.
- Add tomato sauce, water and reserved marinade. Bring to a boil.
- Add chili peppers and cook for about 30 seconds.
- Add chicken and olives.
- Lower heat, cover and continue to cook for about 15 to 20 minutes or until chicken is tender and cooked through.
- Add potatoes and carrots and cook until tender.
- Add liver spread and stir until well well-distributed.
- Add cheese and stir until melted. Season with salt and pepper.
- Add bell peppers. Continue to cook for about 2 to 3 minutes or until sauce is thickened. Serve hot.
Notes
- Do not marinate the chicken for too long as the acids in the pineapple juice can break down the protein fibers and make the meat mushy.
- Pan-fry the potatoes and carrots until lightly browned to keep them from falling apart when finished off in the stew. Remove from pan and drain on paper towels.
- If you want less heat, scrape off the seeds and veins of the chili peppers before chopping.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
A says
This was very good. I didn't have time to marinate so I simmered the chicken 10 minutes longer and it was delicious. Toddler and parent-approved!
I'm sure the leftovers will be even better now that the chicken has had a day to absorb more flavor. I used juice from a fresh orange since I didn't have any pineapple juice and I skipped the cheese. This will be added to our meal rotation!
Lourdes A. Bela-o says
Good morning madam, truly said, chicken meat has a lesser meat price cost compared to beef and goat meat. Very friendly ingredients, all found here in our garden, Benguet, Philippines. I love the twist, of marinating chicken meat in pineapple juice with a little soy, truly malinamnam. Thanks so much, ma'am for sharing your God-given talent with all your viewers here in the Philippines. We are proud of you..from lulu a. bela-o
Salvador Doria says
Thanks for sharing and showing how to cook, Calderetang Manok👍❤️👍❤️
Bibi says
Am male and 70 years old. Retired. I tried this recipe for lunch today but forgot to add the grated cheese. It tasted good for me. Tasted almost like my late mother's cooking. Will try to adjust quantity of some of the ingredients like the soy sauce. Will also use a little Fish Sauce next time while stir frying the onions and garlic.
Karen says
Hi there! Just want to let you know that I've been trying your recipes for a while now. I just made your Carioca tonight and they turned out really good! I am marinating the chicken for the chicken caldereta which I am cooking tomorrow. I am marinating it overnight just because I won't have time to do it tomorrow 😅
Thanks for all your wonderful recipes! My kids love all the foods i cooked from here!
Lalaine Manalo says
You're very welcome! I am glad you're enjoying the recipes and find them useful. Happy cooking!
Lily says
What is liver spread
Let says
I made this today and it's DELICIOUS!!! Thank you!
Lalaine Manalo says
I am glad you enjoyed it!
lori says
excited to try it too... 😉
Lalaine Manalo says
How did it turn out, Lori? 🙂
LORY ELLARD says
thank you. its was very delicious recipe. I replace the pineapple juice into orange juice and its perfect combination too for marinating. SALAMAT PO AT SA UULITIN.
Lalaine Manalo says
You're very welcome, Lory! We're here because of you guys 🙂